We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.

You should receive a text message shortly.

Email the ingredients

Please enter a valid email address

Terms of Use. We will send you an email containing the list of ingredients for this recipe and a link to access the method. This service involves no registration or subscription.

Each serving contains

Energy

Fat

Saturates

Sugars

Salt

Method

Cut the clementines into thin slices in cross-section and discard the ends.

Put the granulated sugar and 500ml (17fl oz) cold water into a large pan and heat gently, stirring until dissolved. Bring to a boil and bubble for 5 minutes.

Add the fruit slices and simmer for 2 hours, stirring occasionally, until the peel is translucent and tender.

Preheat the oven to its lowest setting (gas ¼, 110°C, fan 90°C). Drain the slices then, using a fork, transfer to two baking trays lined with nonstick baking paper and bake the citrus slices for 2 hours.

Put the caster sugar in a bowl. Dip each slice into it and place on a wire rack to dry for 1 hour. If not needed immediately, store in an airtight container.

Shortly before giving, melt the chocolate in a heatproof bowl set over a pan of simmering water. Dip the slices into the chocolate to cover half. Place on a tray lined with nonstick baking paper, leave to set at room temperature, then gift wrap.